Once hot, add a good pat of butter (please don’t skimp butter makes crispy edges) and dollop in small mounds of pancake batter - I find a #40 or 1.5 tablespoon scoop to make this even easier and neater. You’re looking for a thick mixture, more like a very soft cookie dough than a pourable batter, but if it’s very stiff, add 1 to 2 more tablespoons of the remaining buttermilk and stir until combined. Whisk in salt and baking soda until fully combined, scrape down bowl, then stir in flour until it just disappears. Whisk in egg and vanilla, then 1/2 cup plus 2 tablespoons of the buttermilk. This should leave the mixture lukewarm, not piping hot, but if it still is, let it cool slightly before adding the egg. Melt butter halfway in the bottom of a large bowl then whisk in sugar. Heat oven to 225 degrees F and place a large baking sheet inside. Six Months Ago: Apple Strudel and Root Vegetable Gratinġ.5 Years Ago: Chocolate Peanut and Pretzel Brittle and Kale and Caramelized Onion StuffingĢ.5 Years Ago: Squash Toasts with Ricotta and Cider Vinegar and Smoked Whitefish Dip with Horseradishģ.5 Years Ago: Spinach and Egg Pizzettes and Perfect Uncluttered Chicken StockĤ.5 Years Ago: Roasted Pear and Chocolate Chunk Scones and Apple Cider Caramels Ten years ago: Chicken Empanada with Chorizo and Olives and Pineapple Upside-Down Cake Nine years ago: Almond Cake with Strawberry Rhubarb Compote and Cauliflower Bean and Feta Salad Seven years ago: Creamed Chard and Spring Onions and Avocado Salad with Carrot-Ginger DressingĮight years ago: Ranch Rugelach and Cinnamon-Raisin Bagels Six years ago: Ribboned Asparagus Salad with Lemon and Creme Brulee French Toasts Three years ago: Blue Sky Bran Muffins and Fresh Spinach Pastaįive years ago: Bacon, Egg, and Leek Risotto Two years ago: Not Derby Pie Bars and Liege Waffles One year ago: Failproof Crepes + A Crepe Party and Crispy Tortellini with Peas and Proscuitto What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It’s a sure thing! It’s a sure thing in a world where nothing is sure. also misses the whole point of cooking, which is that is totally mindless. * especially tangents like this sidebar about “serious food people” and their gushing over how creative cooking is: But if you’re looking for a classic, tall, fluffy, no-nonsense, one-bowl weekend pancake, do know that these are so simple, you can make them half-asleep I know because I usually do. If you’ve thus far been enamored, understandably, with oatmeal or strawberry-cornmeal or lemon-ricotta or old-school cottage cheese pancakes, I do not expect these to replace them in your life. Nobody should ever have to separate eggs before 9 a.m. There’s no cornstarch in there, no vinegar, only a moderate amount of butter and, here’s the best part, no separated eggs. They’re thick enough that you could add blueberries or other chunks of fruit or chocolate chips to them and they won’t fall to mush. Look in the index.” “I did, there are no pancakes.” But I knew there were pancakes in there and grabbed the book from him and hrm, he was totally right, there were no “pancakes,” but there were many recipes for “griddle cakes.”Īnd so we made the buttermilk pancakes griddle cakes and guess what? They were tall and fluffy and stayed that way indefinitely they were good an hour later from a warm oven, the leftovers were good microwaved on a school morning, and they were good cold schmeared with a little jam. I honestly didn’t know the narrator was a food writer going into it but this made it even more delightful.* (I promise, I’m getting somewhere with this.) In some passage that I now cannot find, she essentially says that there are very few truly new recipes, that most things have been made well before, and this led me to send my kid to take down the 1896 Fannie Farmer cookbook and look up her pancake recipe. Recently, in an attempt to extract myself from the 1008-page book I began in the fall and needed to accept I was probably never going to cross the halfway point of, I read Nora Ephron’s Heartburn. It was very possibly user error all pancakes were made before 8:30 a.m. I used, in turn, cornstarch and vinegar and unseemly amounts of butter, I separated egg whites, I rested batters, and every single one of these pancakes was consumed by happy children but not a-one of them stayed as tall as they left the pan for more than a few minutes and I was gravely disappointed. I tried, well, not all, but several of the recipes I always read about, the loftys and the fluffys and the best-evers. About a year ago, over a series of weekends I was up too early anyway, I went on a buttermilk pancake-making bender.
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